Charcuterie Skills For New Zealand's Next Hottest Home Butchers
by Karen Wishart
About the Book
Making your own bacon is easy, satisfying, and chemically defying. Join us on an absolutely fabulous path, with step-by-step photo instructions on how to make your own Proscuitto, Hams, Sausages, Chorizo, Black Puddings, Pancetta, Salami, Breakfast Bacon and more...
This guide will change the way you look at the use of nitrates in smallgoods and empower you to create your very own household delicatessen.
Warning! Contains a shopping guide to obtain those secret ingredients, and a fun time for the entire family.
Name: Karen Wishart Born: New Zealand Most Memorable Meal Ever?: There have been a few! But Camel in Alice Springs, Australia would be pretty close to the top. What's Always In Your Shopping Basket? Lemons, fresh herbs, chicken, New Zealand Marlborough Sauvignon Blanc and fresh beef for the four-legged occupants of my home. Most Expensive Meal Paid?: Ummm...I have a running total. $600 at the Langham Hotel, Auckland. Your Favourite Chefs?: I've had classes with Gordon Ramsay, and dined with Ross Burden. Michael Simon - Ironchef America. Ultimate Restaurant To Dine AT?: Alinea, Chicago US. And Your Creative Side? Belongs to Heston Blementhal. I just wish I had a Bunsen Burner in my kitchen. Next Project? Learn how to butcher meat....with a real butcher! Motto For Living? Eat and drink locally. It's so important for local and community business. Eat seasonally and grandly.